Whole Curry Coconut Chicken

Poulet cari coco

Fragrant curry meets creamy coconut milk in this flavour-packed whole chicken recipe. A simple and delicious way to bring a generous chicken dinner to the table.

Whole Poultry Stews and braises Roasts One pot and Sheet Pan Oven Internationally inspired
4 Portions
4h Brining
20 min Prepping
1h30 Cooking
Recipe Easy

Ingredients

  • 45 ml (3 tbsp) red curry paste
  • 1 can (400 ml) coconut milk
  • 330 ml (1 1/3 cups) chicken broth
  • 30 ml (2 tbsp) minced ginger
  • 15 ml (1 tbsp) soy sauce
  • 15 ml (1 tbsp) fish sauce
  • 15 ml (1 tbsp) sugar
  • Salt and pepper to taste
  • 1 lime, thinly sliced

Directions

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  1. In a large bowl, combine the red curry paste, coconut milk, chicken broth, ginger, soy sauce, fish sauce, sugar, salt and pepper. Add the chicken and toss to coat well with the marinade.
  2. Cover and refrigerate for 4 to 8 hours.
  3. When ready to cook, preheat the oven to 190 °C (375 °F). Place the rack in the centre of the oven.
  4. Place the chicken in a large baking dish and pour the marinade over it. Arrange the lime slices around the chicken.
  5. Bake for 1 hour 30 minutes to 1 hour 45 minutes, until a meat thermometer inserted into a thigh (without touching the bone) reaches 82 °C (180 °F).
  6. Remove from the oven and let cool slightly.